DirtyFLRestaurant Inspection Data

SUNSHINE DINER STC

10202 JEFF FUQUA BLVD S STE 3244

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 11/5/2024

Inspection #: Visit ID: 8728806

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Gatorade on prep table in kitchen Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice. At bar Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shrimp over ice cream in reach in freezer Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. yogurt drink (45F - Cold Holding); turkey wrap (50F - Cold Holding); hard boiled eggs (53F) at grab and go. Operator states in unit less then fours Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (118F - Hot Holding); sausage gravy (118F - Cold Holding); macaroni and cheese (125F - Hot Holding) steam table in kitchen. In unit less then four hours. Operator will reheat to minimum of165°F **Corrective Action Taken** Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.in kitchen Corrected On-Site

Inspection Date: 5/10/2024

Inspection #: Visit ID: 8563617

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) bar area, advised operator to use the kitchen dish machine
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed cook in cookline without any hair restraint, employee put on a hair net. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven door handles. Operator removed them. Corrected On-Site
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed a yogurt cup without any label in the grab and go coolers.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked with a cart, operator moved it. Corrected On-Site Repeat Violation

Inspection Date: 12/1/2023

Inspection #: Visit ID: 8350783

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned during inspection Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Operator secured during inspection Corrected On-Site
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White ones by cookline Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in bar in water temperature of 71F, operator open the running water faucet Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink by cashier
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee be on his phone and put on gloves and starting preparing food without washing hands. Operator spoke with employee about proper procedure **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. prepackaged butter (75F - Cold Holding), operator placed on ice to ensure temperature drops and maintains to 41F or below **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked with cart with computer by cashier, operator moved cart Corrected On-Site
  • 02D-12-1:Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed prepackaged orange juice in cup in the pastry display
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator printed and completed during inspection Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with yellow liquid, operator labeled Corrected On-Site